Mushroom & Leek Galette

Mushroom & Leek Galette

3 Reviews

From: EatingWell Magazine, Fall 2004

Patsy Jamieson totes this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

Preparation

Active

1 h

Ready In

1 h 30 m

To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.

Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.

Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

To assemble and bake galette: Preheat oven to 400°F. Coat a baking sheet with cooking spray.

On a lightly floured surface, roll dough into a rough 15-inch circle about ¼ inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.

Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.

Make Ahead Tip: Refrigerate for up to 2 days. Reheat on a baking sheet at 350°F for 20 to 25 minutes.

Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

I made this according to instructions and made sure to cook off the extra liquid. It turned out perfect and my family loved it. This will be a regular item in our house right next to the sweet potato tart, which is our favorite.
Ilene

January 13, 2012

By: EatingWell User

Wonderful Lunch Option!
My crust dough was on the wet side (needed more flour than usual to roll out)...but was one of the easiest to handle. I made the dough and sauteed the leeks and mushrooms the night before, put everything in the fridge, then assembled the next morning. Wonderful results! I will definitely make this again.
Pros: Tasty, Easy Crust
Cons: A little time-consuming, but worth it